Ingredients
- 1.5 pounds skirt steaks
- 3 cloves garlic peeled and mashed
- ⅓ cup vegetable oil
- 1 teaspoon mayonnaise
- 1 teaspoon Goya Adobo seasoning
- 1 teaspoon salt
- 1 bunch green onions
- 4 tablespoons fresh lime juice from real limes
- 1 teaspoon ground cumin
Instructions
- Make the marinade by combining the garlic, vegetable oil, mayonnaise, lime juice, cumin, adobo, and salt in a large glass or Pyrex bowl. 3 cloves garlic,⅓ cup vegetable oil,1 teaspoon mayonnaise,1 teaspoon Goya Adobo seasoning,4 tablespoons fresh lime juice,1 teaspoon ground cumin,1 teaspoon salt
- Cut the steak into 5-6 inch sections, or whatever will fit in your skillet. Use a meat tenderizer such as this oneto tenderize the meat.
1.5 pounds skirt steaks
- Place steak in marinade and make sure the marinade covers the meat as thoroughly as possible. Marinade for a minimum of 2 hours; I usually let it sit in the marinade, in the refrigerator, overnight.
- Heat your cast-iron skillet over medium-high heat. When it’s hot, place the skirt steak pieces on the skillet and cook until medium-rare, about 10 minutes on each side. The meat should start to develop a slight “crust” on the outside.
- Remove meat, slice against the grain into strips, and (optionally) return to pan to finish cooking.
- At this point, add the green onions (full length or cut in half; not chopped) as well and let them cook in the grease from the meat. Add more vegetable oil if needed. 1 bunch green onions
Enjoy!
